Antipasti by Joyce Goldstein

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With growing numbers of restaurants specializing in "small plates," the antipasto is back in style. These little dishes of savory appetizers or small first courses (perfect cocktail food) whet the appetite, enticing the palate for the meal to comeand can even become the meal itself. In Antipasti, Joyce Goldstein reveals the history of antipasti and a host of very delicious recipes. What could be better suited to a La Dolce Vita–inspired event replete with sparkling Bellinis than sun-dried tomato–topped crostini, little panzerotti (pastries stuffed with Gruyre and ham), or prosciutto-wrapped shrimp? For easier fare, a snap to prepare, there is an entire chapter on Shop and Serve antipasti—molto tasty recipes that use high quality store-bought foods such as roasted peppers, olives, soft creamy cheeses, and crusty artisan breads that anyone can throw together for a last minute appetizer or elegant snack. Whether it's bite-sized pieces of Parmigiano-Reggiano cheese drizzled with balsamic vinegar to serve before a dinner party or a more substantial first course of roasted duck breast salad, Antipasti welcomes everyone to the table.

About Joyce Goldstein

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Joyce Goldstein is a renowned chef, author, and teacher. She has traveled extensively in Spain and published several Mediterranean cookbooks. She lives in San Francisco. Leigh Beisch has photographed for many Chronicle cookbooks, including Holiday Baking and Sticky, Chewy, Messy, Gooey.
Published February 1, 2013 by Chronicle Books LLC. 168 pages
Genres: Cooking. Non-fiction

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Preparing center-stage–worthy little dishes inevitably requires big-dish levels of commitment and technique, however, so while Goldstein does include a section of "shop-and-serve" ideas for really basic antipasti such as figs wrapped in prosciutto and mint, the majority of recipes require a gener...

May 08 2006 | Read Full Review of Antipasti

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